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HOLIDAY FRUIT AND NUT PUDDING

by CHEF JASON ROBERTS
2 cups mixed dried fruit
2/3 cup Leone Tawny Rum Liqueur
Zest and juice of 1 orange
115gm softened butter
3 tbps Merchants Pantry Spiced Olive oil
60gm brown sugar
3 large eggs
3/4 cup chopped walnuts or pecans
2-inch piece of ginger finely grated
3 teaspoons of mixed spice
1 ½ cups fresh white breadcrumbs
1 cup self-raising flour
1 cup carrot, washed and finely grated
1 ½ oz molasses or treacle
Extra butter for greasing pudding bowl

Soak the dried fruit in rum, spiced olive oil, orange juice and zest for a minimum of half an hour.
In a large mixing bowl beat the butter and sugar till light and creamy in colour and texture, add in the eggs one at a time; beating till each is well incorporated.
Fold in the remaining ingredients, being mindful not to over work the batter, and scrape into a well-buttered (7-inch in diameter) pudding bowl/basin.
Take a piece of parchment paper twice the diameter of the top of the pudding basin, double it over and fasten it with a piece of string to the top of the pudding bowl (or a tight-fitting lid).
Lower into the ClipsoMinut Perfect, set over the steaming rack, and pour in enough boiling water to come up to 2/3 of the pudding bowl. Cover with lid and lock in place, set over moderate heat.
Set the removable timer for 45 minutes and check the pressure valve is closed, once you see visible steam escaping the timer will alarm and start its countdown, reduce the heat a little.
Once time has alarmed. Remove the pot from heat allowing the pudding to sit for a further 30 minutes without releasing the pressure valve.
Remove pudding from the pot carefully as it will still be hot, remove parchment paper, dab top of pudding dry with paper towel, carefully remove the pudding from the bowl and allow to cool
Best served with fresh custard

Pair with Leone Tawny Rum Liqueur